Coconut Shrimp Recipe

Rinse shrimp briefly and pat very dry with paper towels. If any shrimp have small tails with shell remaining, leave tails on for presentation but remove any remaining shell. Make 3 shallow diagonal slits on the underside (optional) to help shrimp stay straight while frying.

Place shrimp in a bowl. Add 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 tbsp lime juice. Toss to coat and let rest at room temperature for 5–10 minutes while preparing the breading station.

Set up three shallow bowls or wide plates: Bowl 1 — combine 3/4 cup all-purpose flour and 1/4 cup fine cornmeal (or leave out cornmeal for only flour). Stir in 1/2 tsp salt. Bowl 2 — whisk together 2 large eggs and 3 tbsp milk until smooth. Bowl 3 — mix 1 3/4 cups sweetened shredded coconut, 1/2 cup fine breadcrumbs (or panko crumbs pulsed briefly in a food processor), and 1/4 tsp ground ginger if using.

Working with 4–6 shrimp at a time (do not overcrowd), dredge each shrimp first in the flour mixture, shaking off excess. Then dip into the egg mixture, letting excess drip off. Finally press the shrimp into the coconut–breadcrumb mixture so the coconut adheres well; press firmly to create an even coating. Place breaded shrimp on a wire rack set over a baking sheet. Repeat until all shrimp are coated.

For extra-secure coating, chill the breaded shrimp on the rack in the refrigerator for 10–15 minutes before frying — this helps the coating set and reduces falling coconut in the oil.

Pour 3 cups neutral oil into a deep, heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Attach a deep-fry thermometer to the side. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of breading into the oil — it should sizzle and brown in about 45–60 seconds.

Fry the shrimp in small batches (3–5 at a time, depending on pan size) to avoid crowding and temperature drop. Gently lower shrimp into the oil with tongs or a slotted spoon, tail up if possible. Fry for about 1.75–2.5 minutes per side, turning once, until golden brown and the shrimp are opaque and cooked through. Total cook time per shrimp is about 3–4 minutes depending on shrimp size.

Use a slotted spoon or spider to transfer cooked shrimp to a paper towel–lined baking sheet or wire rack to drain. Lightly season with a pinch of salt while hot. Allow oil to return to 350°F between batches before adding the next batch.

When finished frying, let shrimp rest 2–3 minutes and serve immediately while hot and crisp.

In a small bowl whisk together 1/2 cup mayonnaise, 3 tbsp sweet chili sauce, 1 tsp lime juice and 1/2 tsp low-sodium soy sauce. Taste and add 1/4 tsp hot sauce if you want more heat. Chill until ready to serve.

Arrange coconut shrimp on a platter. Garnish with lime wedges and chopped cilantro. Serve immediately with the dipping sauce on the side.